An introduction to the "Li Spicy Unit" for the pungency degree of spicy foods

文献类型： 外文期刊

第一作者： Li, De-Jian

作者： Li, De-Jian;Li, Yan-Fei;Zhou, De-Cai;Hu, Chong-Xia;Zhang, Li;Li, Hong-Jun;Gan, Ren-You;Gan, Ren-You;Corke, Harold;Li, Hua-Bin

作者机构：

关键词： Hotpot; spicy foods; pungency degree; Li Spicy Unit; capsaicinoids; sensory evaluation

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2020 年 23 卷 1 期

页码：

收录情况： SCI

摘要： Spicy foods are very popular in many countries of the world, but there is still a lack of a simple and intuitive unit to characterize the pungency degree of spicy foods. In this study, the pungency degrees of Spicy Hotpot were evaluated by a large-scale consumer testing, and six levels of pungency degree were graded and connected with contents of main capsaicinoids (CMC) in Spicy Hotpot, from which a new unit of pungency degree was established, the "Li Spicy Unit" (LSU), with the equation: LSU = 10.369 ln (CMC) + 65.264. In addition, it was found that LSU was also suitable for evaluating the pungency degree of several other spicy foods. Therefore, LSU can be a good indicator of the pungency degree of diverse spicy foods. The new LSU can provide an easy tool for public education to help consumers pick spicy foods with a suitable pungency degree.

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